3 Ingredient Shortbread Cookie Sandwich w/Dulce De Leche
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
39 kcal
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Course
Baked Goods
3 Ingredient Shortbread Cookie Sandwich w/Dulce De Leche
Description
The recipe begins by creaming softened unsalted butter with icing sugar, then mixing in flour to form a dough initially crumbly but coming together when pressed. The dough is rolled out thinly on a dusted surface and cut into circular shapes which are carefully transferred to a baking tray. Baking at 350°F (180°C) for 15 to 18 minutes produces cookies that are pale golden and slightly browned at the edges, indicative of perfect shortbread texture—firm but tender.
Once cooled, the cookies are sandwiched with dulce de leche, adding deep caramel sweetness and moisture contrast, enriching the buttery shortbread. The cookie sandwich format makes the dessert easy to serve and handle.
The delicate dough requires gentle handling during transfer before baking since it can lose shape if picked up. Alternatively, rolling and cutting the dough on parchment placed on the baking tray avoids transferring but takes more time. The result is a rich, buttery cookie with a velvety, sweet filling suitable as a decadent snack or dessert.
Ingredients
- 225 g / 8 oz (2 sticks) butter softened, unsalted
- 1/2 cup icing sugar (powdered sugar), plus extra for dusting work surface
- 2 cups plain flour
- dulce de leche (see Slow Cooker Dulce De Leche (Caramel Sauce) - 1 ingredient recipe)
Instructions
- Preheat oven to 180C/350F.
- Line a baking tray with parchment paper. If your baking tray is small, you might need 2.
- Combine butter and icing sugar in a bowl and mix until smooth and well combined.
- Add flour and mix until it starts to look like dough (it will start out looking crumbly but it will come together). Use your hands to roughly form a ball.
- Scatter icing sugar over a work surface and turn the dough out onto it.
- Flatten out to about 1cm / 1/2” thickness with your hand, then place a sheet of baking paper over it and use a rolling pin to lightly roll it out to 0.5cm / 1/4 “ thickness.
- Use a 6.5cm/2.5” round cookie cutter to cut rounds out, then use a knife or egg flip to transfer the cookies to the baking tray.
- Ball up the excess dough and cut more rounds. You should get 16 cookies.
- Bake for 15 to 18 minutes until pale golden brown and starting to just slightly brown on the edges. You might think it is undercooked, but it will continue to cook on the baking tray.
- Remove baking trays from oven and let the cookies cool on the tray.
- When the cookies are cool, spread half the cookies with a dollop of Dulce De Leche. Then sandwich with remaining cookies.
Notes
- Handle the soft dough gently when transferring cut rounds to the baking tray to maintain shape; use a large knife or egg flip.
- Alternatively, roll and cut the dough directly on parchment paper on the baking tray to avoid transferring, though this method takes more time.
- The cookies bake to a pale golden color with slightly browned edges indicating doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 56g | |
| Calories | 3.9cal | 0% |
| Carbohydrates | 24.4g | 8% |
| Protein | 1.9g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 14.5g | 73% |
| Cholesterol | 60mg | 20% |
| Sodium | 162mg | 7% |
| Potassium | 23mg | 0% |
| Sugar | 12.1g | 24% |
| Vitamin A | 700IU | 14% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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